Best Healthy Beef Stew Recipes

HEALTHY BEEF STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

HEART HEALTHY BEEF STEW

Steps:

• Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
• Cut roast into 1 1/2 inch cubes.
• Season with the pepper.
• add to pot and brown for 4 - 5 minutes.
• Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
• Bring to boil.
• Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
• Cover and simmer until tender about 45 minutes.
• Dice peeled potatoes and add to pot.
• Add more water if needed.
• Simmer until tender, about 45 minutes.

HEALTHY BEEF STEW

Steps:

• Make the bouquet garni: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.
• Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside.
• Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.

HEALTHY VEGETABLE BEEF STEW

Steps:

• In a stockpot, brown roast in oil on all sides. Remove and set aside. Add onion and garlic to the pan; cook until tender. Return meat to the pan. Add 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Remove meat to a cutting board. Cut into 3/4-in. pieces; return to pan. Stir in the tomatoes, eggplant, potatoes, beans, tomato sauce, cinnamon, salt, pepper and remaining water. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, adding okra and green beans during the last 5 minutes of cooking. Meanwhile, cook noodles according to package directions. Serve with stew.

300 CALORIE BEEF STEW (EASY & HEALTHY)

Steps:

• Heat oven to 250 degrees.
• In medium covered roaster, combine uncooked beef and all remaining ingredients; stir to combine.
• And that's it! Bake covered at 250 degrees for 5-5 1/2 hours stirring occasionally. Meat will be moist, flavorful and very tender.